Let's end the summer with a big bang by celebrating the sweetness of summer tomatoes! This is an easy bruschetta topping for any steak, including inexpensive and easy to find cuts.
For the bruschetta:
In a medium bowl, mix the tomatoes, garlic, red wine vinegar, olive oil, a pinch of salt and a few grinds of pepper. Cover and rest at room temperature at least 20 minutes and up to an hour.
For the steak:
Preheat the grill or a grill pan to medium-high heat. Drizzle olive oil over the steaks and season all over with salt and pepper. Place the steaks over direct heat on the grill to sear for a few minutes, then flip and move to the indirect heat side. Once they reach your desired doneness, remove the steaks to a plate and tent by covering loosely with aluminum foil. Let rest for about 5-10 minutes.
Stir the basil and cheese into the bruschetta mixture. Spoon topping on each individual steak. Sprinkle with a few shavings of cheese. Serve warm.